Rangers @ Angels

Last night I was enjoying this drink and several people asked the details. First of all, the tequila that I use is a mid-shelf blanco tequila: El Mayor Tequila Blanco. It isn't cheap, but it's smooth and a little bit sweet which helps the mixture. For some people the cost is a problem.

You can substitute any tequila and it won't mess with the recipe too much. If possible, get something that says 100% Agave, if not then whatever. The cheaper you get, the less tequila you're going to want to use, otherwise you're going to have a more bitter drink that burns on the back end.

Tequila Limeade

• 1 cup lime juice (about 16-18 small or 8-9 medium limes juiced)
• 4 cups water (preferably filtered)
• Simple syrup (1 cup water, 1 cup sugar or sucralose, zest of 2 small limes)
• Blanco tequila (you can use aged tequila, but I don't recommend it)

Halve and juice the limes into a bowl and measure out to one cup. Easiest way is to stick a fork in the middle of the lime half and squeeze around it. I would recommend not straining the juice; the drinks are better with the pulp. Combine the lime juice and four cups water in a pitcher. In a small pot, heat simple syrup ingredients, stirring regularly until sugar is completely dissolved and the liquid is clear. Stir syrup into the pitcher with the other ingredients and then chill until cold (6-8 hours).

Keep the tequila in the freezer. This will smooth out the flavor, but more importantly, keeps your drink from being instantly watered down once you pour it. Mix either 1 part tequila to 2 parts limeade or 1 part to 3 parts, depending on your taste. The crappier the tequila, the closer I'd recommend staying to 1:3 or even 1:4.

Labels: alcohol, food

Rangers @ Athletics

So now that I'm swearing off of fast food and soda for at least thirty days, I'll be cooking for myself more often. I'm not going to type everything that I make, but here and there I'll throw something out that I think others will enjoy.

The first is a burger that is a mix of some things I've found on my own, and the Pickapeppa sauce that Sasha introduced to me.

Schlep Burgers (lol)

• 1 lb ground beef or ground sirloin
• 1/4 tsp onion salt
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp Pickapeppa sauce
• 1/2" red onion slice for each burger (opt.)
  
• Slice of cheese for each burger (opt.)

Combine beef, onion salt, sea salt, black pepper, and Pickapeppa in mixing bowl. Divide into three patties with thinner centers than edges (thanks Bobby Flay, lol).

Grill burgers for approximately 15 minutes, depending on the heat of your grill. Flip 2-3 times, keeping the lid closed at all other times. Do not mash burgers down while grilling! Doing that pushes the juice out, resulting in dry burgers. Gross. Grill onion slices for approximately 10 minutes, flipping once.

Melt cheese over burgers and remove from grill. Serve with tomatoes, pickles, lettuce, or whatever else on buns (toasting optional).

Labels: food, nutrition